Step 1

Add 2 Tbsp of vegetable oil to a saute pan over low-medium heat.

Step 2

When the oil begins to sizzle, add the chicken breasts and brown on each side, for a total of about 10 minutes. Then, remove the chicken and set aside.

Step 3

In the same pan, saute onion, celery, and carrots for about 5 minutes, until they begin to soften.

Step 4

Add garlic and saute for 30 seconds.

Step 5

At this point, add butter and flour to the pan, whisk it together quickly, and then add the stock.

Step 6

Add the bay leaves, thyme, parsley, peas, and cream. Add the chicken back to the pan. Simmer for 30 minutes.Taste the sauce and add salt and pepper as needed.

Step 7

After 30 minutes, remove the chicken and using two forks, shred the chicken into bite-size pieces. Add the shredded chicken back to the pan.

Step 8

In a bowl, mix together the dry ingredients (flour, baking powder, and salt).

Step 9

Next, add in the heavy cream and melted butter.

Step 10

Mix everything together with a fork until it becomes a slightly sticky dough.

Step 11

Knead the dough with your hands for about one minute.

Step 12

Using a tablespoon, scoop out balls of dough and form them into small meatball-sized balls.

Step 13

Drop the dumplings into the thick sauce in the pan, making sure they’re not touching each other, as they'll puff up a bit while cooking.

Step 14

Cook for an additional 30 minutes.

Step 15

Serve in a deep pasta bowl, garnished with some fresh parsley and thyme. Enjoy!